Job Seekers
Job Seeker Login
Job Seeker Sign Up
How to Search
Recruiter Sign Up
Recruiter Login
How to Advertise
Popular Job
Chef & Kitchen
Conference & Banqueting
Front of House
Food & Beverage
General Management
Game Ranging
Management Couples
Tour Consulting
Health & Spa
All job categories
Lodgestaff Feedback

"Thanks to I found an assistant management couple and am really excited to add them to our staff. I will always make use of this excellent service available to the South African hospitality industry."
Louisa Strydom, Riverside Lodge, Aliwal North

"I visit at least once a week, it’s a great service you offer & I always find something to read or follow up on, keep up the good work."
Shane Tintinger, TsAfrika Catering Solutions

Our Media Partners
Job Search

Your search for Chef & Kitchen in Gauteng returned 35 results(s). The latest jobs are listed first.

For the latest Chef & Kitchen jobs, as they are loaded, follow us on Twitter.

WARNING: Please do not apply for a job if you do not fit the requirements. Your application will not be considered if you are not qualified.

Search Results 1 - 10 of 35
Click on the page numbers below to see the next page of results.

1 2 3 4

Sous Chef - Johanneburg
Click for a profile of DMK Hospitality Recruitment Restaurant in a 4 Star Hotel are looking for a qualified and experienced Sous Chef

  • Candidate needs to have a min of 2 years experience as a Sous Chef in 4 / 5 star Hotel
  • Candidate needs to have an excellent track record
  • Candidate must have 3 written references
  • Please send CV's in word doc format with a photo of you
  • To start ASAP

· Reference: LS-74889-0802
· Salary: dep on exp Live out
· Country: South Africa
· Province: Gauteng
· Date Posted: 08 Dec 2016
· Employer type: Restaurant / Coffee Shop

Chef / Cook - Johannesburg
Click for a profile of DMK Hospitality Recruitment Restaurant within a 4 Star Hotel are looking for a qualified and experienced Chef / Cook

To start ASAP

Candidate needs to have worked as a Chef / Cook in a 4 / 5 Star Hotel min 2 years

Candidate must have an excellent track record and wonderful written references.

Please send CV in word doc format with a photo of you.

· Reference: LS-74888-0802
· Salary: dep on exp live out
· Country: South Africa
· Province: Gauteng
· Date Posted: 08 Dec 2016
· Employer type: Restaurant / Coffee Shop

Executive Chef - Sandton
Click for a profile of Professional Career Services A gorgeous 5* property in Sandton.

Job Description

  • Daily menu planning and preparation of exquisite Breakfast, Lunch, Dinner and Banquets.
  • Menu planning in line with seasonal availability and trends.
  • Menu planning in line with dietary restrictions.
  • Costing, ordering and stock control
  • Good knowledge of kitchen hygiene and equipment maintenance.
  • Work as a team with Sous Chef and Chef de Partis.
  • Training and developing the kitchen team
  • Managing, motivating and mentoring staff members.
  • Responsible to operate within the Policies and Procedures of the Hotel.
  • Maintaining the standards of a 5* luxury hotel.

Experience in menu planning, stock taking and ordering for a 5* establishment. Experience in successful staff training and mentoring. Ability to run shifts with kitchen brigade reporting in, and deliver a consistent high quality of work. Fully computer literate in Office Suite. Excellent self-motivation and initiative. Ability to work harmoniously with management and staff of all levels. Ability to be resourceful, creative and work well under pressure and unsupervised.


  • Matric
  • Chef Qualification (Bachelor's Degree/Diploma) Minimum of 3 years' experience in a similar position in a 5* environment

· Reference: LS-74860-0702
· Salary: R25 000 - R30 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 07 Dec 2016
· Employer type: Hotel

Sous Chef - Johannesburg
  • Cook a la carte to 5 star standard.
  • Present and plate meals to 5 star standard.
  • Menu planning
  • To maintain and improve on existing systems
  • To improve overall quality of kitchen and meals.

  • Abilty to multi task
  • Work well under pressure
  • Excellent organisation skills
  • Attention to detail.

· Reference: LS-74847-0511
· Salary: Salry negotiable depending on experience
· Country: South Africa
· Province: Gauteng
· Date Posted: 05 Dec 2016
· Employer type: Hotel

Pastry Chef - Johannesburg
  • To prepare pastries for functions
  • Assist with menu planning
  • Assist with a la carte cooking

  • Excellent cooking skills
  • Excellent plating skills
  • Well organised
  • Work well under pressure

· Reference: LS-74846-0510
· Salary: Salry negotiable depending on experience
· Country: South Africa
· Province: Gauteng
· Date Posted: 05 Dec 2016
· Employer type: Hotel

Bar / Kitchen Manager - Braamfontein
Click for a profile of Professional Career Services Employer Description

Busy establishment in Braamfontein.

Job Description

  • Busy establishment in Braamfontein requires a Bar / Kitchen Manager.
  • Bar closes at 4am Friday and Saturday. Up to 300 pax on a Friday and Saturday evening. Music supplied by a DJ and some nights might include live music.
  • To fine-tune the systems that are in place.
  • Oversee portion and quality control in the kitchen.
  • Manage staff.
  • Stock control.
  • Must be a hard worker.

Social media promotion experience. Must be under 40, ideally young and sociable. Hands on Manager


  • Matric. Previous management experience essential.

  • 1. 5 days off a week 200 Hours a month.

· Reference: LS-74790-2312
· Salary: Negotiable depending on experience
· Country: South Africa
· Province: Gauteng
· Date Posted: 23 Nov 2016
· Employer type: Catering Company

Head Chef - Parktown
Click for a profile of Professional Career Services Employer Description

Mostly a corporate environment but include evening and weekend functions.

Job Description

The Head Chef will be required to run the entire kitchen operation, including management of staff, production, hygiene, quality control, stock control and all other aspects relating to this department.

  • Management of kitchen staff in terms of
  • Productivity, efficiency & quality
  • Motivation
  • Performance & behaviour
  • Adherence to standards
  • Providing regular candid feedback
  • Staff training & career development
  • Ensure the production of quality food within the allocated budget.
  • Ensuring timeous delivery of food as per function requirements / function sheets
  • Ensure sufficient quantity of food whilst minimising wastage (including appropriate re-use)
  • Designing of all menus & ensuring that variety is maintained to suit the conference centre target audience whilst the menus are appropriate to the season.
  • Ensure delegate satisfaction with food provided
  • Ensure food presentation and taste/quality is of a 4/5 star standard.
  • Ensure all legislative and additional appropriate kitchen hygiene standards are in place and applied
  • Develop & apply all work processes & standards to ensure maximum efficiency and quality
  • Ensure kitchen cost control including:
  •  - Negotiation of good prices
  •  - Manage shrinkage, breakages, wastage etc.
  •  - Staff productivity
  •  - Timeous equipment maintenance
  •  - Portion control
  •  - Timeous ordering
  •  - Adherence to company financial requirements
  •  - Satisfactory record keeping
  •  - Budget preparation and management
  •  - Stock and asset control
  • Provide regular and accurate management status reporting both formally and informally
  • Report / perform maintenance & repairs as required
  • Monitor quality & presentation of all dishes that are prepared
  • Meal preparation & service

  • 3 - 4 years' experience in a similar position which must include management of a kitchen.
  • Experience in a 4/5 star kitchen environment
  • Procurement experience
  • Strong costing & budget experience
  • Kitchen stock-take experience at an appropriate level Computer literacy
  • Inventory management skills
  • Appropriate knowledge of all areas of the kitchen
  • Budgeting and forecasting skills
  • Quick learner Behavioural Competencies
  • Be creative & passionate
  • Work well under pressure
  • Be organized
  • Good attention to detail
  • Good people skills
  • Be pro-active in problem solving
  • Use own initiative to deal with problems as they arise
  • Be an inspiration for your team
  • Be resilient, energetic and tenacious
  • Lead by example
  • Have good time management skills
  • Be able to interact professionally with guests

  • Matric
  • Culinary Diploma / City & Guilds Qualification

· Reference: LS-74789-2312
· Salary: R25 000 CTC
· Country: South Africa
· Province: Gauteng
· Date Posted: 23 Nov 2016
· Employer type: Catering Company

EE Executive Chef - East rand
Click for a profile of PCSA Employer Description

A Casino Resort situated in the East Rand.

Job Description

Main Purpose of the Job

Overall responsibility and accountability for the entire culinary operation (for all restaurant outlets, function and banqueting venues) of the business unit with specific regard to: maximising the revenue potential of culinary products. Maintaining standards of kitchen operations aligned to leading practice in the industry (including health, hygiene, safety and environmental standards). Innovative culinary products; enhancements and production. Procurement of best-price quality ingredients.  Control of kitchen operating equipment and stock, Control of kitchen spend and wastage. Team leadership. Ensuring all culinary operational efforts achieve the unit's strategies and objectives.

Duties and responsibilities include:

Culinary Strategy Planning - Understand the F&B strategy and align Culinary objectives. Provide input into the strategic objectives for the Unit's F&B deliverables. Facilitate the project management and achievement of milestones of Culinary team's deliverables.  Direct Culinary product analyses and benchmark with leading Culinary trends. Provide clear delegation of authority and accountability for deliverables within the kitchen. Culinary Product Innovation & Development. Track guest feedback with regards quality and presentation of food across the business unit. Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps. Provide menu rationalisation on a regular basis or as required. Motivate new menu and recipe proposals and enhancements quarterly, annually or seasonally (as per outlet and target market requirements). Culinary Standards & Governance. Oversee Kitchen working standards and processes at a unit level. Integrates Group standards into Unit Operations. Align practices with new legislative compliance around health, hygiene, safety and the environment. Implement sufficient control measures (including systems and processes) & checks within each department to mitigate any financial risk to the business. Conduct weekly walkabouts of all kitchen areas to monitor compliance. Conduct cleaning spot checks and health, safety and hygiene inspections. Drive a waste management culture and ensure all staff are trained. Participate in all month-end stock-takes. Participate in operating equipment counts. Work with internal stakeholders (F&B, maintenance, finance, HR, and security) to identify risk areas and address these Reports. Monthly financial reporting. Food hygiene. Cost of Sales.

9-10 years in the culinary industry of which at least 5 years are at a management level. Demonstrated computer skills at an Intermediate level.


  • Employment Equity Candidates only need apply. 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level. Membership with South African Chef's Association and other relevant culinary accreditation.

· Reference: LS-74778-1702
· Salary: R45 000 CTC
· Country: South Africa
· Province: Gauteng
· Date Posted: 17 Nov 2016
· Employer type: Casino

Chef Manager - Kempton Park
Click for a profile of Tsafrika Main Responsibilities:
  • Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
  • Attend and give updates at weekly staff meeting.
  • Report any acts of maltreatment, neglect, and/or any other violation of the company policies immediately to the Unit Manager.
  • Make termination decisions including interviewing, hiring, evaluation, and disciplining kitchen personnel as appropriate.
  • Fill in where possible to ensure guest service standards and efficient operations.
  • Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste.
  • Supervises and coordinates activities of food preparation and kitchen personnel.
  • Maintains excellent customer relations.
  • Ensures that all health and safety regulations are achieved.
  • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. To ensure that all menus are calculated correctly to obtain maximum gross profit.
  • To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
  • To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work.
  • To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
  • To ensure that all stocks are ordered to the correct quantities, quality and price.
  • To regularly meet with the storekeeper to ensure that the correct stocks are kept
  • To ensure that all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
  • To conduct regular stock checks/stock takes.
  • To ensure that expenses are within budgeted limits.
  • To ensure that all information which is required to compile meaningful budgets is available at all times.
  • Control of all incoming stock and issues to various kitchens and departments
  • Control hygiene and supervision of kitchen cleaning
  • Maintain chefs office ie filing, typing of memos, issues, placing orders on Mymarket, food costing
  • Checking the quality of food leaving the kitchen
  • Previous Kitchen Manager or Chef background is a requirement
  • Focus on actively increasing the units profitability
  • Costing and Tie backs
  • Staff Management
  • Production Planning
  • May be required to assist with any other duties that may be outside scope of responsibility

Behavioural / Technical Competencies:
  • Strong Financial Acumen
  • Computer literate
  • Organising and planning skills
  • Risk Management skills
  • Interpersonal skills
  • Team Player
  • Relationship Building
  • Communication skills
  • Excellent food skills
  • Strong client and Customer service skills

    · Reference: LS-74774-1710
    · Salary: R16 000
    · Country: South Africa
    · Province: Gauteng
    · Date Posted: 17 Nov 2016
    · Employer type: Catering Company

    Junior Lecturer (junior Sous Chef/sous Chef Level) - Centurion
    Click for a profile of PCSA

    Employer Description

    A well-established and reputable fine dining culinary academy based in Pretoria.

    Job Description

    The candidate needs to have a passion for teaching and growing students into young chefs. An Assessor qualification and previous teaching experience will be advantageous as will good computer and administrative skills. Successful applicants will have to be prepared to do a follow-up interview which includes the delivery of a short lecture and a cook-off. Leave/hours: 2 weeks leave in June, 3/4 weeks leave in December/Jan. Closed Public holidays. Work hours include shifts on a 5 day week with either Sundays and Mondays or Saturdays and Sundays off.


    The ideal candidate will be particularly strong in Hot Kitchen (Vegetables & Pulses, Meat, Poultry, Fish, Pasta & Grains, Sauces & Stocks.) both theoretically and practically.


    A culinary qualification from a reputable training institution with 3+ years’ experience and a good general foundation in cooking.

    · Reference: LS-74768-1504
    · Salary: R14 000 -16 000 Depending on experience
    · Country: South Africa
    · Province: Gauteng
    · Date Posted: 15 Nov 2016
    · Employer type: Hotel

    Click on the page numbers below to see the next page of results.

    1 2 3 4

    Featured Lodgestaff
    Executive Chef - White River
    Salary: R15 000 - R20 000 neg. The successful candidate will head up our kitchen and be responsible for the overall day to day running of a 120 seater Mexican restaurant. Read More & apply
    Front Office And Reservations - Hartbeespoortdam
    Salary: R5 000 dep on exp. We need someone with good people and telephone skills to handle telephone, walk ins and email booking enquiries, as well as other FOH functions.Read More...
    Field Guide - Johannesburg/Kruger
    Salary: Neg dep on exp and qualifications. Safari operator requires permanent FGASA level 1 guides to conduct guided vehicle safaris in National Parks and in a big 5 environment.Read More...
    Senior Chef - Stanford
    Salary: Dep on experience. We have an exciting opportunity for an experienced chef who is enthusiastic, hard working with a passion for creating exciting food.Read More...
    Direct Sales Consultant - Cape Town City Centre
    Salary:Dep on Experience + Comm. One of the largest Adventure Tour Companies in Africa is seek a dynamic and experienced person to join their vibrant team of DIRECT SALES consultants. Read More...
    Cape Town Tourism
    Open an account
    We offer discounted rates for all account holders.
    Contact us on
    +27 (0) 21 200 0450 or for more information.
    Current Advertisers
    Copyright © 2009 LODGESTAFF.COM. disclaimer   E & OE
    Website Design Clickthinking